Creamy Chicken Pie
There are a few recipes that I get asked to make WW friendly a lot and chicken pie and chicken korma are two of the most popular. After putting it to a vote on Instagram, you chose the pie as the first of these two recipes you would like to see so, your wish is my command!
This is a lovely creamy pie filling recipe which feels really indulgent. I served the pie with garden peas and that was enough for me however if you have a very hungry partner, you could always serve with some mash too!
I usually roast a whole chicken and use the shredded breast meat in the pie as I think it absorbs the sauce nicely. If you prefer to use raw chicken breast, use the same quantity of chicken, diced and seal in the saucepan for 6-7 minutes before you add the onion.
POINTS AND NUTRITIONAL INFORMATION
Serves 4 – per serving 9 points or 344 cals, 6.7g fat, 29.0g carbs, 34.2g protein
Ingredients
1 white onion, finely chopped
3 leeks, woody end removed and sliced into rounds
3 cloves of garlic, peeled and finely chopped
250g chestnut mushrooms, sliced
1 tbsp plain flour
125 ml white wine
1 chicken stock cube made up with 300ml boiling water
350g cooked chicken breast, shredded
1 tsp each wholegrain and Dijon mustard
2 tbsp light crème fraiche
1 tbsp light butter
3 sheets filo pastry, cut into squares (each sheet cuts into about 12 squares)
1 200g frozen peas
Low calorie cooking spray
Salt and black pepper
Method
- Preheat the oven to 180°C (fan).
- Take a large saucepan, spray with low-calorie cooking spray and pop on a medium heat.
- Fry the onion and leek for 5–6 minutes until the onion starts to soften, adding a little water if the pan gets a bit dry. Add the garlic and mushrooms and fry for another few minutes.
- Add the plain flour and stir through the veggies. Fry for a minute, then pour in the wine and simmer until reduced by half. Add the stock and the cooked chicken and stir through. Simmer for a few minutes and then reduce the heat.
- Add the mustards and crème fraîche, season with salt and pepper to taste and stir so everything is nicely combined. Take the pan off the heat.
- Spray a pie dish with low-calorie cooking spray and pour the filling into the dish. Leave to cool for a little bit if you can (at least 30 minutes).
- Melt the butter in a small bowl. Top the pie with a single layer of pastry squares and brush on a layer of melted butter.
- Add a second layer of pastry, brush lightly with the melted butter, and continue until all the butter is used. Make sure the pastry covers the edges of the pie dish, so the filling doesn’t leak out.
- Pop the pie in the oven for 25 minutes. Cook the peas for the last few minutes that the pie is cooking. Serve both in nice deep bowls.
I made this creamy chicken pie tonight. It was better than i had hoped for. I used a sheet of light puff pastry instead of the filo & it was so good. It has been added to our favourite meals. Thank you.
I haven’t tried it out, but soon I’ll add this recipe to my favorite meal. Thanks for sharing!
hi Laura can you replace the wine for chicken stock?
thanks
Hi Amanda, yes that would be just as good ?
We had the chicken pie tonight. It was amazing!!! We had it with broccoli and cauliflower cheese which made it 11 sp. The pie was a taste sensation. Thanks for sharing ?
I made this for tea last night .It’s really really tasty. Thanks for sharing your recipes.
How do I track this on my app though??
Can this be made in individual dishes & frozen?
Just made this today but omitted the pastry and served with new potatoes instead. It was absolutely gorgeous! So tasty and it felt as though I was eating something naughty! Thank you for coming up with such lovely recipes.
So glad you enjoyed Cerys x